Croquette Soup
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- croquette paste
- breadcrumbs
- egg
- a good amount caldo (broth)
Instructions
- Form the cooled croquette paste into small balls, each about the size of a chickpea. Coat each ball in breadcrumbs and beaten egg. Fry the coated balls until golden.
- At serving time, ladle a generous amount of hot caldo (broth) over the fried croquettes.